Once you understand the technique of grilling chicken pieces, it will be easy for you to add your favorite rubs, marinades, and sauces. I recommend grilling chicken pieces over an indirect heat so that the chicken is cooked on the inside and golden brown on the outside at the same time. Cooking over direct heat can create a raw interior and a burned exteriorespecially if you put the barbecue sauce on too soon.

Ingredients

Chicken breasts, bone-in, or chicken pieces

Olive oil

Kosher salt and freshly ground black pepper

Preparation

Grilling Method: Indirect/Medium Heat

Remove and discard excess fat from chicken. Pat dry. Brush lightly with oil. Season with salt and pepper. Place chicken, bone-side down, in center of cooking grate. You do not need to turn the chicken pieces.

Grill-roast until breast meat near bone registers 165°F and thigh meat registers 180°F. If you don't have a meat thermometer, cook until the chicken meat is no longer pink and the juices run clear. Remove and let sit 5 to 10 minutes before serving.

Chef's note:
If preparing barbecued chicken, season with favorite barbecue rub and brush sauce on chicken during the last 10 to 15 minutes of cooking time to prevent burning.